Baby’s First Green Pasta
This is such a handy, quick dinner recipe that will feed both you and your little ones. Sunflower seeds and edamame make the sauce creamy, filling and really nutritious.
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Baby’s First Green Pasta
Prep Time12 Minutes
Servings4
Cook Time6 Minutes
Ingredients
150g (1 1/4 cup) sunflower seeds
Drizzle olive oil
1 large onion finely diced
2 cloves garlic crushed
200g (1.5 cups) frozen edamame
1 large handful spinach leaves
Juice 1 lemon
2-3 tbsp pesto
Directions
INGREDIENTS
- 150g (1 1/4 cup) sunflower seeds
- 500ml (2 cups) boiling water
- Drizzle olive oil
- 1 large onion finely diced
- 2 cloves garlic crushed
- 200g (1.5 cups) frozen edamame
- 1 large handful spinach leaves
- Juice 1 lemon
- 2-3 tbsp pesto
- 300g dried pasta cooked
To serve: Handful fresh basil. Sprinkle grated parmesan for adults.
METHOD
- Add the sunflower seeds and water to a jug and leave aside.
- Heat the olive oil in a large pan, then add the onion and cook until golden. Stir in the garlic and edamame and cook for about a minute.
- Pour the sunflower seeds and water into a blender, add the onion, garlic and edamame, the spinach leaves and the juice of the lemon. Blend until the mixture is smooth and creamy then pour back into the pan.
- Stir in the pesto, add the cooked pasta and stir well until fully combined then sprinkle over chopped basil leaves.
- For babies, serve as is. For adults season your own plate with a little salt and add a sprinkle of grated parmesan.
NUTRITION
(Entire Dish) 93g Protein | 33g Fibre
(Adult Serving) 23.25g Protein | 8.2g Fibre
12 minutes
Prep Time
6 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 150g (1 1/4 cup) sunflower seeds
- 500ml (2 cups) boiling water
- Drizzle olive oil
- 1 large onion finely diced
- 2 cloves garlic crushed
- 200g (1.5 cups) frozen edamame
- 1 large handful spinach leaves
- Juice 1 lemon
- 2-3 tbsp pesto
- 300g dried pasta cooked
To serve: Handful fresh basil. Sprinkle grated parmesan for adults.
METHOD
- Add the sunflower seeds and water to a jug and leave aside.
- Heat the olive oil in a large pan, then add the onion and cook until golden. Stir in the garlic and edamame and cook for about a minute.
- Pour the sunflower seeds and water into a blender, add the onion, garlic and edamame, the spinach leaves and the juice of the lemon. Blend until the mixture is smooth and creamy then pour back into the pan.
- Stir in the pesto, add the cooked pasta and stir well until fully combined then sprinkle over chopped basil leaves.
- For babies, serve as is. For adults season your own plate with a little salt and add a sprinkle of grated parmesan.
NUTRITION
(Entire Dish) 93g Protein | 33g Fibre
(Adult Serving) 23.25g Protein | 8.2g Fibre